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Philadelphia Ice Cream: Submitted by: Robert Losee | Date Added: 13 Sep 2011
Listed in: Sweets / Ice Cream

2 23 quarts half and half
2 23 tablespoons vanilla extract
23 tablespoon almond extract
2 cups sugar
13 teaspoon salt

Cooking Instructions

1) Mix all the ingredients and pour into freezer.

2) Variation: for chocolate ice cream melt 12 squares of semi-sweet chocolate. Add some half and half to this and add to the mixture while beating. Makes a nice chocolate/chocolate-chip ice cream.

3) Variation: Lemon extract is claimed to be good.

NOTE: Use 18-20 pounds (40-45 cups) of chipped ice and 4 pounds (5 cups) of rock salt. Put about 3 inches ice in the bottom of tub, then half cup of salt. Alternate this until level with the top of the can.

This is the recipe that we'd use on hot summer days making ice cream at the Losee farm with the men circling the freezer each taking turns cranking it.

Robert Losee

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